Preheat oven to 350 degrees. Spread Hy-Vee sweetened flake coconut in a rimmed baking pan. Bake 5 to 7 minutes of until lightly toasted, stirring halfway through. Transfer toasted coconut to a shallow bowl; set aside.
These Coconut Oatmeal Cream Pies will become your new favorite treat! Simply start with oatmeal cookies from the Hy-Vee Bakery and prepare the marshmallow mixture for this creamy and delicious dessert.
Servings and Ingredients
|1 ¼ c. Hy-Vee sweetened flake coconut, divided|
|⅔ c. Hy-Vee unsalted butter, softened|
|¾ c. Hy-Vee powdered sugar|
|⅔ c. Hy-Vee marshmallow creme|
|¾ tsp. coconut extract|
|½ tsp. Hy-Vee vanilla extract|
|12 Hy-Vee Bakery oatmeal cookies|
Things To Grab
- Rimmed baking pan
- Shallow bowl
- Large mixing bowl
- Electric mixer
Beat unsalted butter in a large mixing bowl with an electric mixer on medium until creamy. Add powdered sugar, marshmallow creme, coconut extract, and vanilla extract.
Beat 1 minute or until light and fluffy. Stir in untoasted sweetened flake coconut.
Drop a heaping tablespoonful of marshmallow mixture onto 1 Hy-Vee Bakery oatmeal cookie. Top with an additional oatmeal cookie, flat side down, to form a sandwich; gently press cookies together to spread filling to edges.
Roll exposed edge of marshmallow mixture in the toasted coconut. Repeat making 5 more cookie sandwiches using remaining marshmallow mixture, 10 oatmeal cookies, and remaining toasted coconut. Serve at room temperature. Store covered in refrigerator up to 2 days.
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 80mg
- Sodium: 420mg
- Total Carbohydrates: 88g
- Protein: 6g